This Creamy Mexican Street Corn Coleslaw is a fun twist on a classic dish! It combines fresh corn, creamy dressing, and zesty lime for a tasty crunch.
It’s perfect for summer barbecues or taco nights. I love serving it next to grilled meats—just can’t resist that sweet and spicy combo! 🌽✨
Key Ingredients & Substitutions
Cabbage: Green cabbage is great for crunch, but you can swap it with coleslaw mix for convenience. Purple cabbage adds color and a crunch, too! If you want a different texture, try using kale or savoy cabbage.
Corn: Fresh corn is delicious when grilled, but frozen corn works wonderfully if fresh isn’t available. Just be sure to thaw and drain it well. Canned corn is also an option if you’re in a pinch, just rinse it off to reduce the sodium.
Jalapeños: Adjust the heat to your liking! If you’re sensitive to spice, try using bell peppers for a crunchy bite without the heat. You can also use pickled jalapeños for a tangy flavor.
Cotija Cheese: This crumbly Mexican cheese adds great flavor. If you can’t find it, feta cheese is a good substitute. For a dairy-free option, try nutritional yeast for a cheesy flavor.
How Do I Make the Dressing Creamy and Flavorful?
The dressing is key to bringing the coleslaw together! Start by mixing mayonnaise and sour cream together in a bowl for that smooth consistency. Add freshly squeezed lime juice for a tangy kick and balance the richness.
- Whisk in chili powder and garlic powder for a punch of flavor.
- Don’t forget the ground cumin; it adds a warm, earthy element that ties the dish together.
- Always taste and adjust salt and pepper to your liking!
Letting the coleslaw chill for at least 30 minutes helps the flavors develop, making it even tastier!
How to Make Creamy Mexican Street Corn Coleslaw?
Ingredients You’ll Need:
Main Ingredients:
- 4 cups shredded green cabbage (or coleslaw mix)
- 1 cup corn kernels (fresh, grilled, or thawed frozen)
- 1/2 cup shredded purple cabbage
- 1-2 jalapeños, thinly sliced (seeded if less heat desired)
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled Cotija cheese (or feta as substitute)
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Mexican crema)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 30 minutes to chill in the fridge. You’ll spend a few minutes mixing fresh veggies and making the creamy dressing, and then just let it sit so the flavors can come together. It’s such a quick and easy dish!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, corn kernels, sliced jalapeños, and chopped cilantro. Give them a gentle toss to mix the ingredients together.
2. Make the Dressing:
In a separate smaller bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth and creamy. You want a nice, thick dressing that can coat all your veggies well.
3. Mix the Slaw:
Pour the creamy dressing over the cabbage mixture in the large bowl. Toss everything together well until all the veggies are evenly coated with that delicious dressing.
4. Add Cheese and Garnish:
Gently fold in the crumbled Cotija cheese, saving a little to sprinkle on top later. Finish it off by garnishing with some extra chili powder and Cotija cheese for a beautiful presentation.
5. Chill and Serve:
Cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This helps all the flavors meld together beautifully. You can serve this coleslaw as a side dish alongside grilled meats, tacos, or just enjoy it on its own. It’s so flavorful and refreshing!
Enjoy this creamy, tangy, and smoky coleslaw that’s a delightful twist on traditional street corn flavors!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn for This Coleslaw?
Absolutely! Frozen corn works great in this recipe. Just make sure to thaw it thoroughly and drain any excess moisture before mixing it into the coleslaw for the best texture.
How Can I Adjust the Spice Level?
If you prefer a milder coleslaw, you can either omit the jalapeños or use bell peppers instead. For extra heat, try adding a dash of hot sauce or more sliced jalapeños based on your taste preference!
How Long Can I Store Leftovers?
This coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the texture may soften over time, so it’s best enjoyed fresh!
What Can I Substitute for Cotija Cheese?
If you can’t find Cotija cheese, feta cheese makes a great substitute! For a dairy-free option, try using nutritional yeast or a vegan cheese alternative to add a cheesy flavor.
